Ingredients
3/4 cup peeled, grated jicama
1 small tomato, diced
1 to 2 jalapeño peppers, seeded and diced
1/4 cup chopped cilantro
Juice of 1 lime
3/4 teaspoon fine sea salt, divided
1 1/4 pounds skirt steak, cut into 2 or 3 pieces to fit in your skillet
1 1/4 teaspoons chili powder
4 teaspoons expeller-pressed canola oil, divided
1 large onion, halved and cut into thick slices
2 bell peppers, cut into strips
4 cloves garlic, sliced
8 whole wheat tortillas, warmed
Description
Sweet, Crisp Jicama Makes A Terrific Fresh Salsa For Sizzling Hot Skirt Steak And Vegetables. Other Good Accompaniments To This Classic Texas Meal Include Guacamole Or Sliced Avocado And Sour Cream.
Wholefoods
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